Anhydrous milk fats

Milk fat concentrated to above 99.8 percent fat with negligible moisture — also called water-free butterfat. It is made by centrifuging and vacuum-drying butter or cream to strip out water, milk solids and salt, producing a pure butterfat ingredient with outstanding keeping quality at ambient temperatures. Confectioners use it to control chocolate bloom and snap, bakers prize it in laminated doughs and puff pastry, and recombined-dairy plants blend it with skim milk powder to reconstitute milk where fresh dairy is scarce. Its clean flavour, precise melting behaviour and long shelf life make it a global commodity.